my first fix

[sadie33]

I have a 5 gal ferment of UJSSM that has been sitting since March, 2024. I was afraid to open it, but now I am out of moonshine so I finally took a peek Wed. It was nice and clear and did not turn to vinegar. I stripped it Wed night and started my 10th generation.

Sadly, the next morn, no activity. I was about to come here and ask for help-but told my self to figure this one out on my own.

I thought maybe the yeast died where it had no food all summer long or thought maybe it got too cold (the temp in my house w/o the stove going is 65*F). We've had a bit of a warm spell so we haven't been cranking the stove and it goes out early.

The temp of the mash was 80* so that seemed okay.

I decided to pull out a gallon or 2 and heat to 120*F. I proofed some yeast while heating the beer. I added the warmed beer to my ferment gave a gentle swirl. I did that until the temp went to 90*F . I pitched my yeast and covered.

In about an hour I got bubbles!! I was so proud of my self I was about to come here and post, but I had to go do supper. After supper I noticed no bubbles again. I took off the lid and looked and nothing. I was so glad I didn't come on here and say how I fixed all by myself. I didn't know what went wrong, but decided to leave it.

This morning- I got bubbles!!! took off the lid and yup, activity!! It feels good.

Still not sure I diagnosed it correctly, but what I did worked. I know it's a small thing, but it feels like a big thing to me.

[Deplorable]

You got it started. That's what matters, and the process to diagnose it was sound. You didn't fall into a "rookie trap" and throw a bunch of different options at it all at once.
Well done.

[MooseMan]

Nice job Sadie, feels good when you get it sussed all by yourself eh?!

That will taste all the sweeter when you get it through the still and into a glass.

[subbrew]

It might have eventually taken off, but I suspect your diagnosis was correct. Sitting all summer had let most of the yeast die. It may also have went pretty acid over that time. There was probably some yeast left but it easily could have taken 4 or 5 days for it to propagate a high enough population to see activity. Pitching a little new yeast was the right option.

[Saltbush Bill]

When I've left UJSM washes sit long term , I've sometimes had them take several days to get going again on the next generation.

[Rusty Ole Bucket]

Way to go Sadie! It's always so satisfying to figure something out on your own and turn it around.

Rusty

[Yummyrum]

Good job Sadie .

[Photoguy-70]

Way to go! It's great when things work out. Well done!

[sadie33]

Thanks guys. I feel like It's all starting to sink in. I told you all I was a slow learner!! But I am learning.

[Deplorable]

This certainly isn't a hobby for the impatient unless you like drinking white dog I guess, so it's good for slow learners because you have time to read up on the things you experience, and let it sink in in-between batches.
I've really enjoyed watching what's left of some of my oldest spirits continue to just get better over the last few years, and now I know which ones I really want to continue to produce and which ones I wont make again.
Ive made a habit of reserving a quart or two of everything and keep in on a finger of the oak it was aged on. Tuck it away, and every once in a while, I get into the stash of those jugs and pick one to enjoy a dram of.
Keep on making large enough batches to set aside a growler full, and put them in a dark cupboard under a vented cork stopper. In a couple years, you'll be glad you did.